Thai Fish and Prawn Laksa | dish » Dish Magazine

Ingredients

• 2 tablespoons rice bran oil
• 4 shallots, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• ½ red chilli, seeds removed and roughly chopped (optional)
• 2 tablespoons Thai red curry paste
• 1 makrut (kaffir) lime leaf, finely chopped
• 2 x 400ml tins coconut milk
• 1½ cups chicken stock
• 1 tablespoon fish sauce
• 300 grams pumpkin, peeled and diced
• 100 grams raw prawn cutlets
• 300 grams firm white fish fillets, sliced into 3cm chunks
• 4 stems broccolini, quartered
• 2 teaspoons palm sugar (see Cook’s note) or brown sugar
• juice 1 lime
• 300 grams rice noodles
• 1 cup mung beans
• 1 spring onion, thinly sliced
• ½ red chilli, thinly sliced
• ¼ cup coriander leaves
• ¼ cup basil or mint leaves
• 2 tablespoons fried shallots
• 1 lime, cut into wedges